Instructions: Grind the almonds to a coarse powder in a food processor fitted with the steel blade. Add the sugar and cocoa and process to a fine powder. Add 3 tbsp egg whites & process to a stiff, solid paste. Add the additonal egg white if necessary.

Shaping: Pinch off pieces of dough the size of a fat cherry and roll between your hands into balls. Place 2 inches apart on buttered or parchement-lined baking sheets. Lightly brush the tops with milk.

Baking: Heat the oven to 325 degrees F. Bake for 20 to 22 minutes. At first the cookies will flatten out and look like nothing at all, but given a few minutes, each of these little cookies will puff up and their tops will become cracked and shiny. Cool on racks.

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